Easiest Crockpot Roast

So I went to make roast and realized I didn’t have all my usual ingredients, but since we’re not in run to the store for an item time I had to make do and it was the best roast I’ve ever had! I know this pic isn’t the best, but oh well!

Modified and inspired by this recipe from Girl and the Kitchen. A while back I read her recipe and have since used a modified version to make my roast, but then when I made mine last week I just winged it and was thinking abt her recipe but later realized it was still very similar, so while I did come up with it, I wanted to share where mine differs: I added chicken broth, didn’t cook the onions, used less onion to meat ratio, seared mine more similarly to a steak, dumped the deglazing remnants in the crockpot, used a crockpot, added thyme. I LOVE her recipe too, just wanted to make sure I shared my thought process:)

Recipe Notes:

• As you read, it may look like lots of steps, but it’s just because I wanted to make sure I laid out every detail very clearly, but I promise it’s quick and fast
• If you don’t have chicken broth, you could probably sub water but it may lose some flavor and I have not tested it this way
• To store, dump all the liquid from the crockpot in with the meat. To keep from drying out. It will harden and/or gel in the fridge, but promise it’s okay! It keeps it tender and moist
• To reheat, lightly spray a pan with oil and dump roast and remaining liquid in pan. Add a little chicken broth if needed and stir until warm. We think it tastes even better the next day!!

Ingredients

• 1.5-2 lbs grass fed chuck roast
• 1 small onion, quartered
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup chicken broth (plus extra for deglazing)
• Avocado oil (for frying)
• Salt and pepper

Directions:

1. Cut your roast into 4 even pieces. So much of the flavor comes from browning, so cutting it in smaller chunks gives more surface area to brown and infuse flavor
2. Generously salt and add a few grinds of pepper. You want more salt here than you would think. You’re basically creating a thin layer of salt for when you brown
3. Place onion and garlic in crockpot
4. Heat avocado oil in a pan on medium heat
5. Once oil is heated add the four pieces of toast to the pan and leave undisturbed for 5 min
6. Flip once it has a nice crust and repeat on other side. Check this side at 3 mins. I browned the other side abt 4 mins. Continue until you have browned all sides of the roast
7. Place in crockpot on top of onion and garlic and sprinkle thyme over it all
8. Deglaze the pan with a splash of chicken broth and pour any remnants from the pan in the crockpot
9. Pour 1/2 cup chicken broth over it all and cook for 3 hours on high and 2 hours on low. It should completely fall apart when done

I hope you love this roast as much as we do! It’s especially divine with these dairy free mashed potatoes and roasted veggies like these brussels sprouts or this broccoli!